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Strawbereye: medieval english
strawberry pudding
(printout version of recipe July/August 2003, Introduction
to recipe with illustrations)
Strawberry pudding.
Ingredients:
| 120 gram
(1 cup) ground almonds 250 to 300 cc (1 to 1 1/4 cup) water 250 gram (1 2/3 cup) strawberries (preferebly wild strawberries) 1 deciliter (1/2 cup) red wine 3 Tbsp. riceflour, or cornflour 75 gram (1/3 cup) sugar |
pepper,
ginger, cinnamon and galingale to taste 1 Tbsp. suet or butter 1/2 Tbsp. red wine vinegar 50 gram (1/2 cup) currants 2 tsp. grains of pomegranate some red food colouring (optional) |
Preparation in advance: Make
almond milk. Steep the ground almonds in 250 to 300 cc hot water, then
strain them through a cloth. To obtain more milk you can squeeze the cloth
gently. You should get about 200 cc almond milk.
Clean the strawberries: Hull the strawberries, then rinse them shortly under cold running water, then
steep them for 15 minutes in red wine. Discard the wine or try drinking it
(after straining it through a fine cloth or paper kitchen towels). It is not
bad.
Preparation: Puree the
strawberries.
Make the pudding. Put the strawberry pulp in a skillet with the almond milk,
rice flour, sugar and spices. Bring to the boil, let simmer for a couple of
minutes. Pull it off the fire when the mixture starts to bind. Add butter or
suet, then vinegar and currants. The pudding is probably very pink, but if you
like it even "pinker", add some red food colouring. If you think the
pudding is not stiff enough you can add some cornflour mixed with a little
water. Pour the pudding in a large bowl or in small individual bowls.
To serve: Sprinkle just
before serving with the seeds of pomegranate. When using dried seeds (which is
what the medieval English cook probably did anyway), steep them a couple of
minutes in hot water (you can also steep them first, and use the red water for
the almond milk).
Serve the pudding at room temperature, or slightly chilled.
Variation: You could use this pudding as stuffing in a fruitpie. Bake one large sweet pastryshell or a number of small ones, and pour the strawberry pudding in. Let it cool, garnish with slices of fresh strawberries and pomegranate seeds.
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